Crayfish

Crayfish or crawfish is a general term for small crustaceans other than crabs, including the lobster and similar. They are plain boiled. Mrs.B suggests them as a garnish for poultry.

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Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

CRAYFISH.
246. Crayfish should be thrown into boiling water, to which has been added a good seasoning of salt and a little vinegar. When done, which will be in ¼ hour, take them out and drain them. Let them cool, arrange them on a napkin, and garnish with plenty of double parsley.
Note: This fish is frequently used for garnishing boiled turkey, boiled fowl, calf's head, turbot, and all kinds of boiled fish.

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